Not exact matches
Yogurt Cream 1 cup macadamia nuts - soaked overnight 1 cup cashews — soaked overnight 2
tablespoons light agave syrup 1/2 cup water 2
tablespoons vanilla extract 2
tablespoons raw honey zest
of 2 lemons 2
tablespoons freshly squeezed lemon juice 1/2 teaspoon nutritional yeast pinch
of salt 8
tablespoons Bio-k acidophilus 1 cup coconut oil 2
tablespoons sunflower lecithin (optional)-- really good for you
1 1/4 cups freshly ground or soaked spelt, kamut or whole wheat flour 3/4 cup water mixed with 1
tablespoon of yogurt 1 cup blueberries, fresh or frozen 1 egg, lightly beaten 1/4 teaspoon fine Celtic sea salt 1/2 cup extra virgin coconut oil 1/3 cup honey 2 teaspoons baking powder 1 teaspoon
vanilla
For filling 8 ounces mascarpone cheese 1/2 cup 2 %
vanilla yogurt 2-1/2
tablespoons confectioners» sugar Zest
of half a lemon
3/4 cup
of Greek
yogurt (I used plain Chobani) 1/3 cup
of maple syrup or honey 1/4 cup
of sugar 3 room temperature eggs 1 teaspoon
of vanilla extract 1.5 cups
of all - purpose flour (I used King Arthur) 2 teaspoons
of baking powder 1 teaspoon ground cinnamon 1
tablespoon ground flax seed 1/4 teaspoon salt 1/2 cup
of unsweetened applesauce (I used a peach / apple) 1 3/4 cup
of pitted, chopped (roughly) fresh cherries 1/4 cup
of toasted slivered or sliced almonds.
Lemon and lavender loaf cake slightly adapted from the delicious Paul Hollywood's Pies and Puds Cake: 250g all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda pinch
of salt 125g granulated sugar 1 1/2
tablespoons edible lavender 2 large eggs 200g full - fat
yogurt * finely grated zest
of 2 lemons 100g unsalted butter, melted and cooled 1 teaspoon
vanilla extract Drizzle: juice
of 2 lemons, strained 1/4 cup (50g) granulated sugar Preheat your oven to 180 °C / 350 °F.
2 scoops DailyBurn Fuel - 6 in
vanilla 1 cup unsweetened almond milk 1 frozen banana 1
tablespoon key lime juice Zest
of one key lime 1/2 teaspoon maple syrup 1 cup ice cubes 1
tablespoon nonfat plain Greek
yogurt 1
tablespoon crushed graham crackers
1/2 a large 500g pot
of Total 2 %
yogurt 1/2 cup egg whites 1/4 cup coconut flour 1/4 cup unflavored whey (again, I used Tera's organic whey — nomm) 1/4 cup millet flakes (subbable with quinoa flakes) 4 brazil nuts 1
tablespoon stevia 1
tablespoon vanilla essence 2 small grated carrots (added after blending the above)
Ingredients 2 cups pitted sweet cherries (unsweetened), frozen 6 ounces
vanilla greek
yogurt 1
tablespoon honey or agave nectar 1 cup unsweetened almond milk 1
vanilla bean, split and seeded (or 1/2 teaspoon
vanilla extract) Instructions Combine all
of the ingredients in a blender and blend on high until combined.
2/3 + 1/2 cup whole wheat pastry flour 1/3 cup wheat germ 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon (scant) freshly grated nutmeg 1/2 teaspoon pumpkin pie spice 1/4 teaspoon ground cloves 1/4 teaspoon sea salt 3
tablespoons espresso powder 2
tablespoons hot water 1 cup canned pumpkin 1/2 cup plain low fat Greek
yogurt 1/2 cup packed brown sugar 2
tablespoons canola oil 1 large egg splash
of vanilla extract cinnamon sugar, for sprinkling (I used a blend in a grinder, but you can easily combine sugar & cinnamon)
1/3 cup
of sugar 1/2 cup
of butter (I used Smart Balance) 2 eggs 1 cup
of whole wheat flour (King Arthur) 1 cup
of all - purpose flour (King Arthur) 1 tsp
of baking soda 3
tablespoons of powdered Peanut Butter 1
tablespoon of flaxseed meal 1/2 tsp
of salt 2 ripe bananas 1 tsp
vanilla extract 1/2 cup
of vanilla Chobani (Greek
yogurt) 3
tablespoons of organic cocoa nibs (you can use chocolate chips)
ingredients LIGHTENED UP CHOCOLATE CHIP SCONES nonstick cooking spray (to grease) 1/4 cup all - purpose flour (plus 2
tablespoons) 1/4 cup whole wheat flour (plus 2
tablespoons) 1/3 cup oat bran 1/4 cup almonds (skin on, finely crushed) 1 teaspoon baking powder 1/2 teaspoon baking soda pinch
of cinnamon 1/3 cup non-fat Greek
yogurt (
vanilla or plain) 1/2 teaspoon
vanilla extract 3
tablespoons margarine or butter (melted, cooled) 1 egg separated 1/4 cup unsweetened applesauce 8 pitted dates (pureed) 1/4 cup pepitas 2/3 cup dark chocolate chips 1
tablespoon unsweetened
vanilla almond milk
1 cup 2 % Greek
yogurt, plain 1/2 cup cane sugar 1/2 cup fresh squeezed blood orange juice (I was a little short so I added more zest) 2 1/2
tablespoons melted coconut oil (or 2
tablespoons canola oil) 1 teaspoon
vanilla bean paste (or extract, but paste is preferable) zest
of 3 blood oranges (can reduce slightly if you use more juice) 1
vanilla bean, scraped 1 egg 1 egg white 1 cup whole wheat pastry flour 2/3 cup whole wheat white flour 1/3 cup wheat germ 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1/2 teaspoon cinnamon cinnamon - sugar or turbinado for sprinkling on top (optional)
What's in it: 1 15 - oz can
of pure pumpkin puree 2
tablespoons good quality maple syrup (less if you are watching sugar intake) 1 teaspoon
vanilla extract 1 teaspoon pumpkin pie spice 1/2 teaspoon cinnamon 2 cups non-fat greek
yogurt (recommend plain but if you need extra sweetness
vanilla would work) Toppings: Low fat granola, chia seeds, dried cranberries, chopped nuts, toasted coconut
In a medium sized mixing bowl, combine the cream cheese,
yogurt,
vanilla extract, and the remaining 4
tablespoons of sugar.
3 cups
of heaping shredded zucchini 1 cup
of unsweetened applesauce 1/2 cup plain or
vanilla Greek
yogurt 3 eggs 2 teaspoons
of vanilla extract 1
tablespoon honey (I used raw) 1/3 cup
of sugar 1.5 cups
of whole wheat flour 1.5 cups
of all - purpose flour 1/4 cup
of flaxseed meal 3 teaspoons
of ground cinnamon 1/8 teaspoon nutmeg 1 teaspoon baking soda 1/4 teaspoon baking powder 1 ripe banana 1 teaspoon salt
Add the
yogurt, coconut oil,
vanilla, salt, and 3
tablespoons of maple syrup.
2 cups all - purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 cup sugar 1/4 teaspoon salt 1 teaspoon
vanilla 2 eggs 1 1/2 cups FAGE
yogurt (Erin's Note: You can use any flavor but I used Fage 0 %) 4
tablespoons of unsalted butter, melted 1
tablespoon lemon zest 1 cup dried blueberries 2 lemons; juiced
Ingredients 1 cup
of yogurt (I used 3/4 cup strained Greek 2 % and 1/4 cup non-fat) 2 eggs 1 cup sugar 1/3 cup vegetable oil 1 teaspoon
vanilla extract 1
tablespoon vodka (optional) 2 cups flour 2 teaspoons baking powder pinch
of salt 3/4 cup white chocolate chips 3/4 cup sweetened shredded coconut
In a mixing ball, I will add 1/4 cup
of vegetable oil, 1/3 cup
of milk, 3
tablespoons of Greek
yogurt, 1 teaspoon
of pure
vanilla extract, and 1 large egg.
1/4 cup
of chia seeds 1/2 cup
of almond milk 1 teaspoon
of Udo's choice Ultimate Oil Blend 2
tablespoons of coconut
yogurt or any
yogurt of your choice 1/2 teaspoon
of vanilla extract or
vanilla powder
I made them vegan by replacing the eggs with 125 ml
of vanilla soy
yogurt, a couple
tablespoons of flax meal mixed with some warm water and 1/2 tsp
of xanthum gum.
1 cup all - purpose flour 1 cup cornmeal 1
tablespoon baking powder 1/2 teaspoon salt 1/3 cup sugar 1/2 cup corn or vegetable oil 3/4 cup soy milk 2
tablespoons soy
yogurt 1 teaspoon
vanilla extract Finely grated zest
of 1 lemon 1-1/4 cups blueberries
Unless your
yogurt is sweetened you will need a couple
of tablespoons of maple syrup too, plus
vanilla and salt to balance out the flavor.
ingredients FOR THE CAKE: 1 and 3/4 cups all - purpose flour 1 and 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt 2/3 cup vegetable oil (plus more for greasing) 3/4 cup granulated sugar 1 cup coconut milk (plus 2
tablespoons) 2 lemons (finely grated zest, plus 3
tablespoons of juice) 1 teaspoon
vanilla extract FOR THE COMPOTE: 1 cup blueberries 1
tablespoon lemon juice 1
tablespoon granulated sugar 3
tablespoons cold water (plus 1 and 1/2 teaspoons) 1 and 1/2 teaspoons cornstarch FOR THE TOPPING: 1 cup plain coconut - milk
yogurt 1 teaspoon
vanilla extract 2 and 1/2 teaspoons confectioners» sugar
Dulce de Leche Cake 6
tablespoons (85 grams) unsalted butter, room temperature 1 cup (200 grams) brown sugar, packed 1/2 cup (100 grams) granulated sugar 3 large eggs 1/2 cup (120 grams) sour cream (or plain, non-fat
yogurt) 1/3 cup (75 grams) vegetable oil 3/4 cup (325 grams) dulce de leche sauce 1 teaspoon
vanilla extract 2 2/3 cups (320 grams) cake flour 2 teaspoons baking powder 3/4 teaspoon baking soda 3/4 teaspoon salt 3/4 cup (180 mL) milk
of choice
16 oz plain
yogurt 1/2 teaspoon
vanilla extract 2
tablespoons powdered sugar (adjust amount to taste and the sweetness
of your berries) 1 cup diced strawberries approximately 1/2 -1 pound strawberries, halved (the amount depends on the size
of your berries) 1
tablespoon strawberry preserves (optional)-- amount many vary depending on size
of strawberries 1 Stir «n Roll Pie Crust (recipe below)
2 ripe bananas, medium in size 2 oranges 1 cup plant based
yogurt (plain & unsweetened) 2 to 3
tablespoons pure sesame butter (use un-hulled for stronger sesame flavor) 1/4 teaspoon ground
vanilla bean pinch
of ground cinnamon
1/2 cup packed brown sugar (I used coconut palm sugar) 1/3 cup cane sugar 1 (generous) cup low fat
vanilla yogurt 1 egg, lightly beaten 2
tablespoons canola oil 2
tablespoons 1 % milk 2 teaspoons
vanilla bean paste 2/3 + 1/4 cup whole wheat white flour 1/3 + 1/4 cup wheat germ 2 teaspoons cinnamon 1 teaspoon baking soda 1/2 teaspoon sea salt 3 cups old fashioned rolled oats 1/2 cup mini cinnamon chips (or chips
of your choice) cinnamon sugar, for sprinkling
I added additional pumpkin, maybe just a
tablespoon or two extra, and used Greek
yogurt instead
of sour cream (because that's what I had), and the milk, egg, egg white,
vanilla, and oil.
2 (8 - ounce) packages cream cheese or dairy - free cream cheese, room temperature 1 1/2 cups sugar 5 eggs, room temperature 2 cups Greek
yogurt, sour cream or dairy - free sour cream 2
tablespoons cornstarch or arrowroot 1 teaspoon pure
vanilla extract 1 gluten - free crust
of choice, pre-baked Topping
of choice
FIG,
YOGURT, AND ALMOND CAKE WITH EXTRA FIGS / Serves 10 - 12 Recipe adapted by Yotam Ottolenghi 300g unsalted butter 300g caster sugar, plus 1 teaspoon extra 4 large free - range eggs 270g ground almonds 150g all - purpose flour 3/4 teaspoon salt Scraped seeds of 1 vanilla bean or 3/4 teaspoon vanilla paste 1 1/2 teaspoons ground star anise, from about 7 - 8 star anise pods 150g Greek yogurt 12 figs, quartered For the extra figs: 3 tablespoons caster -LS
YOGURT, AND ALMOND CAKE WITH EXTRA FIGS / Serves 10 - 12 Recipe adapted by Yotam Ottolenghi 300g unsalted butter 300g caster sugar, plus 1 teaspoon extra 4 large free - range eggs 270g ground almonds 150g all - purpose flour 3/4 teaspoon salt Scraped seeds
of 1
vanilla bean or 3/4 teaspoon
vanilla paste 1 1/2 teaspoons ground star anise, from about 7 - 8 star anise pods 150g Greek
yogurt 12 figs, quartered For the extra figs: 3 tablespoons caster -LS
yogurt 12 figs, quartered For the extra figs: 3
tablespoons caster -LSB-...]
If your child loves
yogurt, for example, start with her favorite kind —
vanilla is usually a hit — and then add low - fat granola or another crunchy cereal with a
tablespoon or two
of raisins or sunflower seeds.
Solution: Here is my favorite frozen
yogurt alternative: I freeze peeled bananas and add them to a high - speed blender with a few
tablespoons of dairy - free milk,
vanilla bean and sea salt.
DIY version: Try mixing one
tablespoon raw cocoa powder, a half cup
of sliced banana, one teaspoon
of pure
vanilla extract, one teaspoon
of honey, a half cup
of plain grass - fed Greek
yogurt, one
tablespoon almond butter, one quarter teaspoon ground cinnamon, and a handful
of ice.
Ingredients: 3 large egg whites 1⁄4 teaspoon salt 1⁄8 teaspoon cream
of tartar 1⁄4 cup plus 2 teaspoons sugar, divided 1⁄2 teaspoon
vanilla extract 3⁄4 cup miniature semisweet chocolate chips 3 apricots, pitted and thinly sliced 6 ounces raspberries 4
tablespoons fat - free
vanilla yogurt
1 cup frozen or fresh raspberries 1 cup
yogurt, kefir, kefir cheese or raw cream 1
tablespoon (or to taste) raw honey 1 teaspoon vitamin C - rich berry powder
of choice, optional 1/2 teaspoon
vanilla or almond extract, optional
-- 1 cup
of frozen mango cubes — 1 cup halved fresh strawberries — Half a cup
of chilled mango nectar — 1 cup
vanilla yogurt or
vanilla soy milk — 1
tablespoon of frozen pineapple juice concentrate — 2
tablespoons of flaxseed oil
While they're in the oven or even while they're cooling after the oven you can make a really quick cream cheese frosting for them by mixing together 2
tablespoons or 66 grams
of a fat free cream cheese, 1/4 container
of fat free
vanilla Greek
yogurt, and 1/2 teaspoon
of vanilla extract.
What's in it: 1 15 - oz can
of pure pumpkin puree 2
tablespoons good quality maple syrup (less if you are watching sugar intake) 1 teaspoon
vanilla extract 1 teaspoon pumpkin pie spice 1/2 teaspoon cinnamon 2 cups non-fat greek
yogurt (recommend plain but if you need extra sweetness
vanilla would work) Toppings: Low fat granola, chia seeds, dried cranberries, chopped nuts, toasted coconut
I didn't have flax so I used a few
tablespoons of vanilla soy
yogurt instead... so good.